Hearty Mushroom Ragu with Creamy Polenta

This is an example of a meal that Solin would create to include in your personalized meal plan.

Hearty Mushroom Ragu with Creamy Polenta

YOUR SOLIN GENERATED RECIPE

Hearty Mushroom Ragu with Creamy Polenta

Savor the earthiness of tender mushrooms and hearty cannellini beans simmered with tomato paste, garlic, and onions, served atop silky, creamy polenta and finished with a delicate sprinkle of Parmesan cheese. This dish delivers a warm, comforting, and balanced blend of flavors with every bite.

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NUTRITION

588kcal
Protein
32.2g
Fat
9.2g
Carbs
94.6g

SERVINGS

1 serving

INGREDIENTS

1/3 cup dry cornmeal (polenta) (~50g)

250g white button mushrooms

1 cup cannellini beans (drained)

1 oz grated Parmesan cheese

1/4 medium onion

1 garlic clove

1 tbsp tomato paste

1/4 cup vegetable broth

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PREPARATION

  • 1

    In a small saucepan, bring the vegetable broth and water to a simmer. Slowly whisk in the dry cornmeal to create a smooth, creamy polenta. Stir frequently and cook until the mixture thickens, about 10-12 minutes.

  • 2

    Meanwhile, finely chop the onion and garlic. In a non-stick pan (or lightly sprayed with cooking spray), sauté the onion and garlic over medium heat until they become soft and translucent.

  • 3

    Add the sliced mushrooms to the pan and cook until they release their moisture and begin to brown, about 5-7 minutes.

  • 4

    Stir in the tomato paste and add the cannellini beans. Allow the mixture to simmer for an additional 5 minutes so that the flavors meld together. Season with salt and pepper to taste.

  • 5

    Spoon the creamy polenta into a bowl or plate and top it with the hearty mushroom and bean ragu. Finish by sprinkling the grated Parmesan cheese over the top.

  • 6

    Serve warm and enjoy this comforting meal that perfectly balances creaminess with a robust, earthy ragu.

Hearty Mushroom Ragu with Creamy Polenta

This is an example of a meal that Solin would create to include in your personalized meal plan.

Hearty Mushroom Ragu with Creamy Polenta

YOUR SOLIN GENERATED RECIPE

Hearty Mushroom Ragu with Creamy Polenta

Savor the earthiness of tender mushrooms and hearty cannellini beans simmered with tomato paste, garlic, and onions, served atop silky, creamy polenta and finished with a delicate sprinkle of Parmesan cheese. This dish delivers a warm, comforting, and balanced blend of flavors with every bite.

NUTRITION

588kcal
Protein
32.2g
Fat
9.2g
Carbs
94.6g

SERVINGS

1 serving

INGREDIENTS

1/3 cup dry cornmeal (polenta) (~50g)

250g white button mushrooms

1 cup cannellini beans (drained)

1 oz grated Parmesan cheese

1/4 medium onion

1 garlic clove

1 tbsp tomato paste

1/4 cup vegetable broth

PREPARATION

  • 1

    In a small saucepan, bring the vegetable broth and water to a simmer. Slowly whisk in the dry cornmeal to create a smooth, creamy polenta. Stir frequently and cook until the mixture thickens, about 10-12 minutes.

  • 2

    Meanwhile, finely chop the onion and garlic. In a non-stick pan (or lightly sprayed with cooking spray), sauté the onion and garlic over medium heat until they become soft and translucent.

  • 3

    Add the sliced mushrooms to the pan and cook until they release their moisture and begin to brown, about 5-7 minutes.

  • 4

    Stir in the tomato paste and add the cannellini beans. Allow the mixture to simmer for an additional 5 minutes so that the flavors meld together. Season with salt and pepper to taste.

  • 5

    Spoon the creamy polenta into a bowl or plate and top it with the hearty mushroom and bean ragu. Finish by sprinkling the grated Parmesan cheese over the top.

  • 6

    Serve warm and enjoy this comforting meal that perfectly balances creaminess with a robust, earthy ragu.